BONE IN STEAK RECIPES
PAN SEARED T-BONE STEAK RECIPE | FOOD NETWORK KITCHE…
Stay in and bring the steakhouse to you. It's easier than you think to make a juicy, perfectly-seared T-bone at home. A hot pan and a few ingredients are all you need for this impressive dinner.
Provided by Food Network Kitchen
Categories main-dish
Total Time 1 hours 0 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 2 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 450 degrees F. A half-hour before cooking, remove steak from refrigerator.
- Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes. Transfer steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain.
PAN-FRIED T-BONE STEAK RECIPE | FOOD NETWORK KITCHEN ...
Provided by Food Network Kitchen
Categories main-dish
Total Time 22 minutes
Prep Time 5 minutes
Cook Time 12 minutes
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- About 1/2 hour before cooking the steak, bring it to room temperature.
- Preheat a large cast iron skillet over medium heat. Lightly brush the steak all over with oil and season generously with salt and pepper. Raise the heat to high, add the steak and cook, turning once, until well browned, about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare. Hold the steak with tongs and sear the edges. (An instant-read thermometer inserted perpendicularly into the steak registers 125 degrees F for medium rare.)
- Transfer the steak to cutting board and cover loosely with foil. Let rest for 5 minutes.
- Cut the tenderloin and strip from the bone, and slice against the grain. Transfer to a serving platter and serve au natural, with mustard, compound butter, or horseradish sauce.
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HOW TO COOK T-BONE STEAK IN OVEN - EASY RECIPES FOR BUSY MOMS
Best ever t bone steak can be made in the oven! All you need are just a few ingredients to make this most delicious tbone steak with almost no effort.
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Reviews 4.9
Category Main Course
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- To cut the steak, cut out the NY Strip steak part and the filet part from the Tbone. Cut each against the grain, top with the arugula salad and serve with Roasted Turnips, Cucumber Tomato Salad, Pumpkin Bread.
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Bone in rib eye steak is the best cut of meat to prepare at home. They are easy to cook, they taste great, and I haven't met a person who doesn't love this recipe. The greatest part about preparing a steak is it couldn't get any easier. Got this recipe from the Associated Content.
From food.com
Total Time 21 minutes
Calories 0 per serving
From food.com
Total Time 21 minutes
Calories 0 per serving
- Heat up a pan to a high temperature, and pour these juices into the pan with 2 tablespoon of balsamic vinegar. If the pan is hot enough it will sizzle and start to caramelize instantly. Give it about 10 seconds, and then pour it on top of your steak, and serve.
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FIORENTINA STEAK | JAMIE OLIVER RECIPES
Bistecca alla Fiorentina is the king of all Italian steaks. It’s essentially a fat T-bone or porterhouse steak, which is normally cooked quite blue. It’s delicious, but I prefer it cooked medium-rare. I think it’s important to cook one big steak, which means you can look after it better and build up more flavour and colour on the outside, leaving you with the most delicious, blushing, juicy inside. Traditionally, Fiorentina steak is cooked over hot coals, but I’ve written this to be cooked in a pan so it’s more accessible. With crispy potatoes and salsa verde to complement it, this is an amazing treat-night dinner for four lucky people.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine italian
Calories 695 calories per serving
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine italian
Calories 695 calories per serving
- Get your steak up to room temperature before you cook it. Wash the potatoes and cut into 3cm chunks. Parboil in a pan of boiling salted water with the whole unpeeled garlic cloves for 8 minutes.
- Meanwhile, trim the fat on the steak to 1cm thick and put the steak aside. Finely chop the fat offcuts, place in a large cold frying pan and put on a medium-high heat to render the fat. Once sizzling, drain and add the potatoes and garlic. Cook for 30 minutes, or until golden and crisp, stirring occasionally. Strip in the rosemary leaves for the last 2 minutes, then leave on the lowest heat.
- Meanwhile, put a separate cold, non-stick frying pan on a medium-high heat and use tongs to hold the steak fat edge down for 6 minutes to render the fat and get it dark golden. Turn on to the bone edge for another 6 minutes to heat the bone. Now, gently turn the steak on to one of its flat sides. Cook for 6 minutes on each flat side (or 8 minutes for medium-rare). Remove to a board, cover, and rest, pouring pan juices over the potatoes.
- Pick the mint, parsley and basil leaves into a food processor. Pulse, then add the rest of the salsa verde ingredients with 8 tablespoons of oil. Blitz to your desired consistency, then taste and season to perfection.
- I like to carve and season the steak at the table, serving it with the crispy spuds and salsa verde alongside. Squeeze the sweet garlic out of its skins and enjoy.
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All content on this site is available, via phone, twenty-four hours a day, seven days a week, by calling 1-800-960-8400.If you experience any accessibility issues please contact us at 1-800-960-8400.
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